Method

• Roughly chop the Jersualem artichokes and put into a food processor along with the garlic, thyme leaves, and cream
• Blitz the mixture until the Jerusalem artichokes are coarsely chopped
• Season the mixture with salt and freshly cracked pepper and a handful of grated parmesan cheese
• Drizzle a little sauce over the bottom of your oven dish, and place lasagne sheets evenly over the sauce to cover
• Spoon over Jerusalem cream mixture to generously cover pasta and repeat until all the sauce and pasta is used, always finish with a layer of sauce and sprinkle over parmesan cheese and a few cracks of pepper
• Bake for 35-45 minutes or until the pasta is tender and the sauce is bubbling and golden
• Serve with a robust green salad with a good home made dressing